Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China

International Journal of Molecular Sciences

Liang-Yong Zheng¹  Guang-Ming Sun¹  Yu-Ge Liu¹  Ling-Ling Lv¹  Wen-Xiu Yang²  Wei-Feng Zhao² 

[1] South Subtropical Crop Research Institute, Chinese Academy of Tropical Agricultural Science, Zhanjiang 524091, Guangdong, China; E-Mails:;Yunnan Vocational College of Tropical Crops, Pu’er 665000, Yunnan, China; E-Mails:

关键词: pineapple;    aroma volatile compounds;    odor active values (OAVs);    GC/MS;   

DOI  :  10.3390/ijms13067383

来源: mdpi

【 摘 要 】

Volatile compounds from two pineapples varieties (Tainong No.4 and No.6) were isolated by headspace solid phase microextraction (HS-SPME) and identified and quantified by gas chromatography-mass spectrometry (GC/MS). In the Tainong No. 4 and No. 6 pineapples, a total of 11 and 28 volatile compounds were identified according to their retention time on capillary columns and their mass spectra, and quantified with total concentrations of 1080.44 μg·kg⁻¹ and 380.66 μg·kg⁻¹ in the Tainong No.4 and No. 6 pineapples, respectively. The odor active values (OAVs) of volatile compounds from pineapples were also calculated. According to the OAVs, four compounds were defined as the characteristic aroma compounds for the Tainong No. 4 pineapple, including furaneol, 3-(methylthio)propanoic acid methyl ester, 3-(methylthio)propanoic acid ethyl ester and δ-octalactone. The OAVs of five compounds including ethyl-2-methylbutyrate, methyl-2-methylbutyrate, 3-(methylthio)propanoic acid ethyl ester, ethyl hexanoate and decanal were considered to be the characteristic aroma compounds for the Tainong No. 6 pineapple.

【 授权许可】

CC BY   
© 2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.